Half-Wholegrain Country Loaf
The Master Loaf with half wholegrain flour — nuttier, heartier, a little more sour, and still with a surprisingly open crumb.
- Difficulty
- Intermediate
- Total time
- ~20 hours
- Yield
- 1 loaf (~1 kg dough)
- Hydration
- 78%
New recipe: I'm still fine-tuning the details. Bake it, and let me know how it goes.
Method
- 1
AutolyseRest 45 min
Mix both flours with 375 g water until no dry bits remain. Wholegrain flour is thirsty, so give it a longer rest.
- 2
Add starter and saltRest 30 min
Add the starter, mix well, then add the salt with the reserved 20 g water. Bulk fermentation starts now; aim for a dough temperature around 25°C.
- 3
Build strengthEvery 30 min × 4
Do four sets of stretch-and-folds or coil folds. Wholegrain dough feels stickier and less stretchy — wet hands help.
- 4
Finish the bulkAs needed
Wholegrain ferments faster. Look for about 50% rise, a domed surface and bubbles on the sides — often 3.5 to 4.5 hours from adding the starter.
- 5
Shape and cold proof12–14 hours
Shape into a tight oval or round, place seam-side up in a floured banneton and refrigerate overnight.
- 6
Bake~45 min
Preheat the Dutch oven at 250°C for an hour. Score and bake 25 minutes with the lid, then 20 minutes at 230°C without.
- 7
Cool2 hours
Wholegrain crumb needs longer to set. Wait at least two hours before slicing.
Same method, more flavour. Wholegrain flour brings bran and germ — more taste, more nutrition, and more activity for your starter, so everything moves a little faster.
The key difference is water: wholegrain absorbs a lot more, so the hydration goes up. If your flour is very fresh and stone-milled, you may be able to add even more.
Didn't turn out the way you hoped?
Send me a photo of your crumb and I'll tell you exactly what to change next time.
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